Rigatoni And Asparagus

• 2 c. large rigatoni
• 1/2 lb. thin asparagus spears cut into 1-inch pieces
• 1/2 c. marinara sauce
• 2 Tbsp. sour cream
• 1 Tbsp. red wine vinegar
• 1 scallion, finely chopped
• 3 Tbsp. chopped fresh basil or 1 tsp. dried
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. grated Parmesan cheese

1. In a large pot of boiling salted water, cook rigatoni until barely tender, 8 to 10 minutes.
2. Add asparagus to pot for the last 3 to 4 minutes of cooking time so that asparagus comes out crisp-tender.
3. Drain water off and run cold water over rigatoni and asparagus in pot.
4. Drain well.
5. Add marinara sauce, sour cream, vinegar, scallions, basil, salt and pepper to pasta and asparagus in pot.
6. Toss to mix well.
7. Heat through 2 to 3 minutes.
8. Sprinkle with cheese.

rigatoni, thin asparagus, marinara sauce, sour cream, red wine vinegar, scallion, fresh basil, salt, pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227178 (may not work)